There’s something about the fresh, herbaceous flavor of pesto combined with tender ground chicken that just sings comfort and freshness at the same time. This Baked Chicken Pesto Meatballs Recipe is one of those dishes that's both downright delicious and surprisingly simple to make, perfect for a weeknight dinner or a crowd-pleasing appetizer.
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Why You'll Love This Recipe
I honestly can’t get enough of these chicken pesto meatballs. Every time I make them, the family huddles around the kitchen, eager for that first bite. They’re juicy, packed with fresh veggies, and that pesto brings this wonderful, slightly nutty flavor that elevates simple chicken meatballs into something really special.
- Fresh and Flavorful: The bright basil pesto infuses each meatball with a herbaceous punch that keeps you coming back for more.
- Healthy Veggies Sneak-In: Grated zucchini and carrot keep these meatballs moist and add a subtle sweetness and nutrition.
- Easy and Foolproof: Baking instead of frying means less mess, and you get perfectly cooked, tender meatballs every time.
- Versatile Serving Options: Serve them alone, with pasta, or as a tasty sub sandwich filling – the possibilities are endless!
Ingredients & Why They Work
This recipe balances simple, fresh ingredients to create meatballs that are juicy, flavorful, and full of texture. Each component plays a crucial role, so choosing quality ingredients really makes a difference in the final dish.
- Ground chicken: A lean protein base that stays tender when combined with veggies and pesto.
- Zucchini: Adds moisture and a gentle earthy flavor; draining it helps avoid soggy meatballs.
- Carrot: Brings a touch of sweetness and additional moisture for juicy meatballs.
- Basil pesto: The star flavor – it adds herbaceous, garlicky richness along with a hint of nuttiness.
- Egg: Acts as a binder to keep the meatballs from falling apart.
- Breadcrumbs: Gives structure and helps absorb moisture ensuring a perfect texture.
- Parmesan cheese: Adds a savory umami punch and balances the flavors.
- Salt and pepper: Essential seasoning to enhance all the flavors.
- Garlic powder: Boosts the garlic notes without dominating the pesto.
- Red pepper flakes: A subtle kick to add complexity and a touch of heat.
Make It Your Way
One of my favorite things about this Baked Chicken Pesto Meatballs Recipe is how easy it is to tweak – whether you want to dial up the spice, sneak in extra veggies, or swap breadcrumbs for a gluten-free version. Feel free to make it your own!
- Swap the breadcrumbs: I've successfully used almond flour or crushed gluten-free crackers with great results if you need a gluten-free option.
- Extra veggies: Sometimes I throw in finely chopped spinach or kale for added nutrition and color.
- Cheese switch-up: Try adding shredded mozzarella or swapping parmesan for pecorino for a sharper flavor.
- Herb booster: I like doubling the pesto or stirring in fresh herbs like thyme or oregano when I’m feeling adventurous.
Step-by-Step: How I Make Baked Chicken Pesto Meatballs Recipe
Step 1: Prep the Veggies With Care
Start by grating your zucchini and carrot. A box grater works perfectly here. Make sure to gently pat the zucchini with a paper towel — this helps soak up extra moisture so the meatballs stay firm and not soggy. Trust me, this little step makes a huge difference!
Step 2: Mix the Magic Ingredients
In a large bowl, combine your ground chicken, grated veggies, pesto, egg, breadcrumbs, parmesan, and seasonings. I usually start mixing with a spatula but finish with my hands to make sure everything is evenly distributed without overworking the meat. This ensures tender meatballs. Don’t overmix – just bring it together.
Step 3: Shape Your Meatballs
Using a small cookie scoop or your hands, form the mixture into 2-inch balls—golf ball size is just right. Place them on a parchment-lined or lightly greased baking sheet in a single layer, giving them room to bake evenly. I usually end up with about 22 meatballs from the batch, perfect for a crowd or meal prepping.
Step 4: Bake to Perfection
Pop the tray in the oven preheated to 375°F (190°C). Bake your meatballs for 12 to 14 minutes until the tops turn a lovely golden brown and they’re cooked through. I grab my meat thermometer to check – the internal temp should hit 165°F (74°C). It’s a sure way to avoid undercooked or dry meatballs.
Step 5: Serve and Enjoy
I love serving these meatballs straight from the oven with an extra drizzle of pesto or a simple tomato sauce. Tossing them with pasta or stuffing them into a crusty roll makes for a fun twist. They’re just so versatile, and the leftovers always make great lunchbox hits!
Top Tip
Making baked meatballs light and moist can sometimes feel tricky, but with this recipe, I’ve nailed it down to a few key points I want to share. These tips save me every time and help keep my meatballs from drying out or falling apart.
- Drain the zucchini well: Squeeze out excess liquid before mixing to avoid sogginess.
- Don’t overmix: Gently fold ingredients together instead of pounding the mixture, or the meatballs end up dense.
- Use a cookie scoop: It helps keep the meatballs uniform in size so they cook evenly.
- Check internal temp: Using a meat thermometer ensures perfect doneness without guesswork or overcooking.
How to Serve Baked Chicken Pesto Meatballs Recipe
Garnishes
I’m a big fan of keeping it simple with fresh garnishes like extra torn basil leaves and a light sprinkle of freshly grated parmesan right before serving. Sometimes a quick drizzle of good olive oil or a squeeze of lemon adds just the right brightness that lifts the whole dish.
Side Dishes
My go-to sides here usually include a crisp green salad or roasted vegetables like asparagus or Brussels sprouts. You can also serve these meatballs over spaghetti, zoodles, or creamy polenta for a more filling meal. Garlic bread never hurts either!
Creative Ways to Present
For gatherings, I like arranging the meatballs on a platter with small bowls of dipping sauces – pesto, marinara, or even a spicy aioli. They also make fantastic slider sandwiches topped with melted mozzarella and fresh tomatoes for a party crowd.
Make Ahead and Storage
Storing Leftovers
I store leftover meatballs in an airtight container in the fridge, and they keep well for about 3-4 days. Just reheat gently so they stay moist, and they’re ready to elevate your lunch or dinner the next day.
Freezing
These meatballs freeze beautifully! I bake them, let them cool completely, then freeze in a single layer on a baking sheet before transferring them to freezer bags. That way, you can grab exactly how many you want later. When frozen, they keep up to 3 months.
Reheating
I usually reheat frozen or refrigerated meatballs in the oven at 350°F, covered with foil to keep them moist. You can also microwave them gently if you’re short on time, but the oven method keeps the texture best.
Frequently Asked Questions:
Absolutely! Ground turkey works well in this recipe and will yield similarly tender meatballs. Just be sure to watch the cooking time as turkey can dry out faster.
Not at all! Homemade pesto adds an extra fresh touch, but store-bought works great too. Just pick a good quality one with fresh basil for best flavor.
Make sure to not overmix the meat mixture and use an egg and breadcrumbs as binders. Also, patting dry the zucchini helps keep the texture firm. Baking instead of frying gives an even cook that holds shape well.
Yes! Just swap breadcrumbs for gluten-free breadcrumbs or almond flour. The texture might change slightly but they’ll still be delicious and hold together well. Just be mindful of your pesto’s ingredients too.
Final Thoughts
This Baked Chicken Pesto Meatballs Recipe holds a special place in my kitchen because it’s both nourishing and exciting — a recipe that shows you don’t have to settle for bland meatballs. I hope you enjoy making them as much as I do; they’re a wonderful way to bring fresh flavors and wholesome ingredients to your table fast, with minimal fuss. Give it a try for your next dinner, and I’m certain you’ll have a new favorite on repeat!
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Baked Chicken Pesto Meatballs Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Low Lactose
Description
These Baked Chicken Pesto Meatballs are a flavorful and healthy twist on classic meatballs, combining ground chicken with fresh grated zucchini, carrot, and basil pesto. Baked to perfection, they offer a moist texture and vibrant taste, perfect for serving with pasta or on their own as a wholesome meal.
Ingredients
Meatball Ingredients
- 1 lb ground chicken
- 1 cup grated zucchini
- 1 medium carrot, grated
- ¼ cup basil pesto
- 1 large egg
- ⅓ cup breadcrumbs
- 2 tablespoon grated parmesan cheese
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ¼ teaspoon red pepper flakes
Instructions
- Prepare the veggies: Grate the zucchini and carrots using a box grater. Gently pat the zucchini dry with a paper towel to soak up some of the liquid, which helps prevent soggy meatballs.
- Mix together the ingredients: In a large mixing bowl, combine the ground chicken, egg, grated carrots and zucchini, basil pesto, breadcrumbs, parmesan cheese, salt, black pepper, garlic powder, and red pepper flakes. Mix thoroughly using a spatula or your hands until all ingredients are evenly incorporated.
- Make the meatballs: Using a small to medium cookie scoop (approximately 1.2 tablespoons), form 2-inch sized balls, about the size of golf balls. Place each meatball on a baking sheet lined with parchment paper or lightly sprayed with non-stick spray, arranging them in a single layer. You should get about 22 meatballs.
- Bake: Preheat the oven to 375 degrees Fahrenheit. Bake the meatballs on the prepared sheet pan for 14 minutes, until the tops are golden brown and the internal temperature reaches 165 degrees Fahrenheit when checked with a meat thermometer.
- Serve: Serve the pesto meatballs immediately on their own, or toss them with leftover pesto or a simple tomato sauce to enjoy with pasta noodles for a complete meal.
Notes
- Patting the zucchini dry is important to avoid excess moisture which can make the meatballs soggy.
- If breadcrumbs are not available, substitute with crushed crackers or oats as a binder.
- Use fresh basil pesto to maximize flavor, but store-bought pesto works well in a pinch.
- Meatballs can be baked ahead of time and refrigerated for up to 3 days or frozen for up to 1 month.
- Ensure meatballs reach 165°F internal temperature for safe consumption.
Nutrition
- Serving Size: 1 serving
- Calories: 220 kcal
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 85 mg
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